Rice cooker original cake

2024-06-28 09:13:56  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Sugar (put egg yolk) ( 30g )
Eggs ( five )
Low flour ( 80g )
Milk ( 40g )
Corn oil ( 40g )
Sugar (add egg whites in three portions) ( 50g )
Cream of tartar ( a little )

How to make original small cakes in rice cooker

  • How to make original small cakes in rice cooker Illustration of how to do it 1

    1.Prepare eggs, cake flour, sugar, corn oil, and two clean, water-free and oil-free containers

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    2.Separate the whites and yolks of five eggs (there should be no white in the yolk, and the white cannot be mixed into the yolk.If you cannot separate the eggshells, use an egg separator)

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    3. Beat the egg yolks, add milk, and add sugar

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    4.Use a sieve to sift in the flour and stir evenly

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    5.Add corn oil and stir evenly

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    6.Preheat the rice cooker p>

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    7.Add a little tartar powder into the egg whites and turn on the egg beater

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    8. Beat until coarse foam, add the first 20g of sugar, and continue beating

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    9.The bubbles are fine, add 20g of sugar for the second time

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    10.After making the texture, add 20g of sugar for the third time

  • 11. Beat the egg white until it becomes peak-like without bending.Add the egg yolk paste in three batches

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    12. Scoop in a spoonful of protein paste, stir evenly, and stir from the bottom up, like stir-frying.Do not stir

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    13.Add the protein paste for the second time and stir evenly

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    14.Finally, pour the mixed egg batter into the remaining egg white batter and mix evenly

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    15.Pour into the preheated rice cooker and use a spatula to smooth the surface evenly.Close the lid and switch the cake function

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    16.Take out the cake and turn it upside down,

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    17.Cut it and eat it

Tips

1.Adding tartar powder when beating egg whites can make the egg whites easier to beat., if not, add two drops of white vinegar or lemon juice.
2.Corn oil can be replaced with tasteless oils such as olive oil and sunflower oil, but do not use peanut oil or rapeseed oil
3.If the rice cooker wants to stick to the pan, put a layer of oil on it.Place a circle of sticky paper on all four sides to make it easier to pour out
4.Try not to open the rice cooker midway to prevent the cake from shrinking

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